English Trifle
By
Cynthia McClain
A layered custard cake soaked in sherry and brandy topped with rasberry, macaroons, pineapple and almonds. Delicious!
Preparation time
2 hours
Cooking time
0 minutes
Total time
2 hours
Yield
8 Servings
Ingredients
1⁄2 package custard 1 pound cake (See notes) poundcake 4 ounces sherry 2 ounces brandy lemon rind (grated) 2 ounces almonds (slivered) 1 cup raspberry preserves 1 can pineapple (chunked; drained (16 oz.)) 12 macaroons (crushed) 1 pint heavy cream 1 tablespoon sugarInstructions
Prepare custard according to package directions; refrigerate until set. Pour custard into the bottom of a trifle dish or other deep bowl. Slice pound cake into 1x3-inch slices and arrange over the custard and against the sides of the bowl. Moisten with sherry and brandy. Sprinkle with lemon rind and almonds. Spoon preserves on top of that and arrange crushed macaroons and pineapple over preserves. Whip cream with sugar and spoon on the top. Sprinkle with additional almonds, if desired.
Notes
Recipe Type(s)
